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1 (4- to 5-pound) rack of ribs
1 tablespoon Bartenura Extra-Virgin Olive Oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 tablespoon brown sugar
1/2 cup maple syrup
1/2 cup Baron Herzog Chenin Blanc or other white wine
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
Preheat oven to 200 degrees Fahrenheit. Place ribs into a large roasting pan; set aside.
In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.
If you have time, let the meat stand at room temperature for one hour to absorb some of the flavors.
In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat.
Cover the meat really well. Place in the oven for 16 hours or overnight.
Brush pan juices over meat just before serving.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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Can i make in advance? if i make it tonight howndo i store if i wanna serve it 1st day meal?
Beef or pork I’m sure you used beef ribs, but my wife insists they photo is pork ribs? Please, help us out.
Marvin
That is most definitely beef!
Short ribs Do you suggest any changes to make this using short ribs? Sear first? Also, any way to cook it higher temp and faster?
Chag Sameach!
Crockpot? Hi
This sounds amazing.
Can I make it in a crockpot? If yes, for how long and on what power?
I only have boneless barbecue ribs in my freezer, will this recipe work with that?
HI Michal. I think a crockpot should be great. I am not sure how using boneless will change the recipe, but I can’t imagine it will taste anything but yummy.
Looks yum! Does it freeze well?
Yes
How can i warm this up for YT? straight on hot plate is ok?
Amazing! Cooked at 250 for 5 hours and it was perfect!
Awesome Delicious!! I used boneless flanken instead of ribs and baked it at 250 degrees for 7-8 hours.
That’s great. I am glad the boneless worked.